Are you ready to tackle a whole bone-in ham but not sure where to start?
Don’t worry, we’ve got you covered.
Cutting a whole bone-in ham in half may seem like a daunting task, but with the right tools and techniques, it can be done easily and efficiently.
In this article, we’ll guide you through the process step-by-step, so you can impress your guests with perfectly sliced ham.
So grab your fork and knife, and let’s get started!
How To Cut A Whole Bone In Ham In Half?
Step 1: Debone the ham
Before you can cut a whole bone-in ham in half, you’ll need to remove the bone. This may seem intimidating, but it’s actually quite simple.
Locate the bone at the top and bottom of the ham, and find the smallest distance from edge to bone. Make your incision point there and cut along the bone. Then, make small cuts along the bone itself, working your way around until it’s free.
Depending on your ham, you may have just a shank or part of the pelvic bone. Find the bones with your knife and cut them free, keeping the cuts small and as close to the bone as possible. Save the bone for flavoring stocks and such (it can be refrozen too).
Step 2: Cut off a chunk
With the shank or lower leg to your right, steady the ham with a fork and cut a few slices from the thin side of the leg. This will give you a flat surface to work with.
Next, insert your fork into the center of the ham and slice off the largest chunk you can, cutting as close to the bone as possible. Slice that piece vertically into thinner pieces.
Step 3: Carve the remaining ham
For the remaining ham (the part with the bone), slice horizontally into the bone, then vertically along the side of the bone to remove as much meat as possible. This will cut off the horizontal slices that you just cut so that the meat falls off in pieces.
Step 4: Cut in half
Once you’ve carved all of the meat off of one side of the bone, repeat steps 2 and 3 on the other side. When you’re finished, you’ll have two halves of a bone-in ham.
Gather The Necessary Tools And Equipment
Before you start carving your whole bone-in ham, you’ll need to gather the necessary tools and equipment. Here’s what you’ll need:
1. A sharp carving knife: You’ll need a long, sharp knife to make clean cuts through the meat and bone. A serrated knife works well for cutting through tough skin and fat.
2. A fork: Use a sturdy fork to hold the ham in place while you carve. This will keep the ham from slipping around on the cutting board.
3. Cutting board: Use a large cutting board with a groove around the edges to catch any juices that may run off during carving.
4. Serving platter: Once you’ve carved your ham, you’ll want to transfer it to a serving platter for presentation.
5. Kitchen twine: If you plan on glazing your ham, you may want to tie it up with kitchen twine before cooking to keep it from falling apart during carving.
6. Oven mitts: Don’t forget to protect your hands with oven mitts when handling the hot ham.
With these tools and equipment on hand, you’ll be well-prepared to carve your whole bone-in ham into two halves.
Prepare The Ham For Cutting
Preparing the ham for cutting is an important step that ensures a smooth and easy carving process. There are two ways to prepare the ham for cutting: trimming the rind and fat before or after cooking.
If you choose to trim the rind and fat before cooking, hold the ham in place, standing upright, by holding onto the bone and applying pressure. Using a sharp knife, make downward slices through the fat, leaving approximately 1/4-inch of fat as you are trimming. Turn the ham after each slice and make another cut, slightly overlapping the previous cut. Continue to turn and slice until you have trimmed around the entire ham.
Alternatively, you can leave the rind and fat on during cooking, which will provide for a more moist ham. The rind and fat will be easier to trim than if trimmed before cooking. Using a sharp knife, make a slit in the rind and begin trimming parallel to the surface of the ham. Trim rind and fat at the same time, leaving approximately 1/4-inch layer of fat. Check the thickness of the layer of fat by gently inserting the tip of the knife into the fat. If it is deeper than the desired thickness, trim additional fat off. Continue to trim around the entire surface of the ham until all the rind is trimmed off and the layer of fat is the desired thickness.
No matter which method you choose, it’s important to use a sharp knife to ensure clean cuts and to be careful not to remove too much meat while trimming. Once your ham is properly trimmed, you’re ready to start carving!
Make The Initial Cut
To make the initial cut for cutting a whole bone-in ham in half, start by positioning the ham so that the bone is parallel to the cutting board. Insert a fork right next to the bone to hold the ham in place.
Then, make vertical cuts from the top, stopping when your knife hits the bone. Turn your knife so it’s parallel to the cutting board and make one long horizontal cut along the bone to remove the slices. They’ll fall neatly onto the cutting board!
Transfer them to the serving plate with the other ham slices. This initial cut will give you a flat surface to work with and make it easier to remove larger chunks of meat from the ham.
Continue Cutting Through The Ham
Now that you have two halves of a bone-in ham, you can continue cutting through the meat to create slices for serving.
Position one of the halves so the bone is parallel to the cutting board. Insert the fork right next to the bone to hold the ham in place. Make vertical cuts from the top, stopping when your knife hits the bone.
Then, turn your knife so it’s parallel to the cutting board and make one long horizontal cut along the bone to remove the slices. They’ll fall neatly onto the cutting board! Transfer them to the serving plate with the other ham slices.
For best results, use a large sharp knife and make long, sweeping cuts to create thin, even slices. If your knife isn’t long enough, you can start to make slices from the sides of the ham to the middle, alternating sides as you move along the bone.
It’s important to only carve as much as you need at any one time because the meat will dry out. Having the right equipment will also help ensure you get the best results. The Furi Pro Carving Set 2 Piece is designed to hold with precision and glide through ham for smooth, even slices.
Once you’ve finished carving one half of the ham, repeat these steps on the other half. With a little practice and patience, you’ll be able to cut a whole bone-in ham in half and serve up delicious slices for your family and friends!
Remove The Bone And Serve The Ham
Now that you’ve successfully deboned and cut your whole bone-in ham in half, it’s time to serve it up!
First, transfer the slices of ham to a serving platter, arranging them in an attractive manner. For a more formal presentation, you can fan out the slices in a circular pattern, or stack them neatly on top of each other.
If you’re serving the ham for a special occasion, you may want to glaze it with a sweet or savory sauce. To do this, simply brush the glaze onto the surface of the ham and bake it in the oven for a few minutes until it’s caramelized and bubbly.
When it’s time to serve, remember to keep the slices thin and even. If you’re having trouble slicing through the meat smoothly, try sharpening your knife or using a serrated blade.
Finally, enjoy your delicious bone-in ham with your favorite sides and garnishes. Whether you’re serving it for a holiday dinner or a casual family meal, your guests are sure to be impressed by your carving skills!
